High Protein Spaghetti Casserole
This High Protein Spaghetti Casserole is a delicious and comforting meal packed with lean protein and topped with melted cheese. It's a perfect weeknight dinner that's both satisfying and good for you, offering a healthy twist on a classic comfort food.
Equipment
- Large pot
- Colander
- Large skillet or pot
- 9x13 inch baking dish
- Large bowl
- Measuring cups and spoons
- Oven
Ingredients
- 1 pound whole wheat spaghetti
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- 1 cup cottage cheese
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the spaghetti according to package directions until al dente.
- Drain well and toss with olive oil, salt, and pepper. Set aside.
- In a large skillet or pot, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the marinara sauce, diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
- If using, stir in the cannellini beans during the last 5 minutes of simmering.
- In a large bowl, combine the cooked spaghetti, meat sauce, and cottage cheese. Mix well to ensure everything is evenly coated.
- Pour the spaghetti mixture into a greased 9x13 inch baking dish.
- Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the casserole cool for a few minutes before serving.
Notes
To prevent a watery casserole, ensure the spaghetti is well-drained and simmer the sauce to reduce excess liquid. For a dry casserole, add pasta water to the sauce for extra moisture. Let the shredded cheese sit at room temperature before sprinkling it on top for even melting. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Reheat in the oven or microwave. Variations include adding chopped vegetables, different cheeses, Italian sausage, or Rotel tomatoes.